Title: Preparation method of flavouring vinegar and acetic acid type beverage
Application Number: 91105747 Application Date: 1991.08.16
Publication Number: 1069765 Publication Date: 1993.03.10
Approval Pub. Date: Granted Pub. Date: 1997.12.31
International Classifi-cation: C12F3/06
Applicant(s) Name: Liaoning Normal Univ. Address: 116022
Inventor(s) Name: Cao Wenwei, Zhang Demin
Attorney & Agent: JIA HANSHENG
Abstract:
     A kind of edible flavouring vinegar is prepared by using waste beer as raw material, inoculating entensive-bred acetate-bacteria strain to ferment vinegar, adding such scent-hot material as aniseed, and passing across spice after sterilization. The edible flavouring vinegar is diluted with water, and then is added with sugar and supplements to make a vinegar type beverage. In order to raise amino acid content of edible flavouring vinegar and vinegar type beverage, the waste beer is first fermented with lactic acid, and then fermented with acetic acid. Sugar or honey, bean milk and royal jelly liquor are added during the process of fermentation to raise sourness and quality of vinegar.
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